In a mixing bowl, whisk together 3 large eggs, 1 cup of unsweetened coconut or almond milk, 2 tablespoons of melted coconut oil, and 1 teaspoon of vanilla extract until the mixture is smooth and evenly blended.

Gradually add 1/2 cup of coconut flour, 2 tablespoons of tapioca starch, and a pinch of salt into the wet mixture. Continue whisking until the batter is uniform and free from lumps.

Let the batter sit for about 10 minutes at room temperature to allow the coconut flour to absorb the moisture.

Preheat an 8-inch non-stick skillet over low heat, add a small amount of oil, and pour 2 tablespoons of batter into the center, swirling to form a thin layer. Cook for about 3-4 minutes until edges lift.

Carefully flip the crepe and cook for another 1-2 minutes until golden brown and firm to touch.

Continue the process with the remaining batter, re-oiling the skillet as necessary. Stack cooked crepes on a plate and cover with a kitchen towel to keep warm.